I never like sweet potatoe casserole but had to make it for my husband and I decided to taste it anyway. The is my favorite dish now because it's so delicious with pineapples. Wow! Everyone should try this.
Meringue-Topped Sweet Potato Casserole
From EatingWell: November/December 2010
This lightened-up take on the classic Thanksgiving sweet potato casserole is spiked with crushed pineapple and toasted pecans. We top it with an airy, slightly sweet meringue. You can pipe the meringue to make it look fancy or simply spread it neatly with a rubber spatula.
17 Reviews for Meringue-Topped Sweet Potato Casserole
This was amazing! I was a little nervous because my in-laws always do the traditional sweet potatoes with lots of butter and brown sugar. I am always the token healthy dish but decided this Thanksgiving to try the sweet potatoes also. I wanted something healthy, so I tried this one.
Everyone asked me for the recipe, and I've been requested to make it every year!
I made a few changes - I subbed egg whites for the eggs and used Splenda Brown Sugar. I ended up actually not making the topping, but it was sweet enough the way it was. I also completely forgot the pecans, but as I said, everyone loved it!
I had an extra casserole and brought it to my dad's the next day. What they didn't eat, the saved as leftovers for themselves.
I've made this twice already, initially for Thanksgiving and the to use up the sweet potatoes that I bought. I processed the pineapple with the potatoes like some one suggested and it came out like a smooth, light pudding. Now I'm eating the leftovers like dessert instead! I also tried this with coconut milk with great results! I'll use this recipe again!
Worth your time! I baked my sweet potatoes in the oven at 350 degrees for an hour and half, or until soft. I puréed the pineapples in my food processor. And I added nutmeg to the spices. Whole family loved it, and they know good food.
I'm glad I decided to do a trial run before Thanksgiving as this turned out dry and rather bland. We had leftovers from the trial run (minus the topping) that we froze to use for Thanksgiving, however, we had to make a new topping for it of brown sugar, pecans, oats, and some melted butter to make it less dry and more traditional.